Dec 12 Scotch Broth

Ingredients

• 1 cup (250 mL) peeled carrots cut into rounds
• 1 cup (250 mL) peeled parsnips, cut into rounds
• 1 leek, white and light green part only, thinly sliced
• 1 1/2 cups (375 mL) russet potatoes, diced
• 1/2 cup (125 mL) pearl barley
• 1 bay leaf
• 2 tbsp (30 mL) fresh chopped parsley
• Salt and pepper

Directions

Lamb Stock:
Preheat oven to 450 F (230 C). Place lamb on a baking sheet and roast in oven for 30 minutes, turning pieces every 10 minutes. Meanwhile, heat olive oil in a Dutch oven set over medium-high heat. Add remaining ingredients and cook, stirring often, until starting to brown. Reserve 1 lb (500 g) of lamb bones. Combine remaining lamb bones with the vegetable mixture and add 10 cups of cold water. Bring to a boil then reduce heat to a simmer; cook, skimming foam off the top, for about 2 hours. Strain the lamb stock into a large bowl discarding the solids then skim fat from surface.

Scotch Broth:
Bring Lamb Stock to a boil in a large pot set over high heat; reduce heat to a simmer. Add reserved lamb, carrots, parsnips, leek, potato, barely and bay leaf to stock; cover and simmer for about 30 minutes or until vegetables are tender; season to taste with salt and pepper. Add parsley to Broth just before serving and discard bay leaf.

Credit: Brandon Boone